Put the milk, honey, spices and butter into a saucepan, warm over heat until the milk starts to steam, then remove from the heat.

Add 50 g of flour (from the total amount) and 100 g of sugar to the mixture, stir, add the egg yolk and mix again.

Sift in the flour mixture of cocoa, the remaining flour and baking soda in batches, knead the dough and gather it into a ball.

Roll the dough out into a 1 cm thick sheet, cut out the gingerbread with a cookie cutter and place on a parchment-lined baking tray.

Bake for 10 minutes in an oven preheated to 180°C, remove and let cool.

Mix the powdered sugar with the lemon juice and coat the gingerbread with the glaze.